Sour Cream Custard Tart With Peaches, Apricots, or Nectarines Recipe

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Sour Cream Custard Tart With Peaches, Apricots, or Nectarines
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Ingredients
9
Count
Nutrition
704
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Making the custard.
  2. Preheat the oven to 350 degrees[F].
  3. Adjust rack to upper third of oven and place a heavy baking sheet on the rack.
  4. Place all custard ingredients in a food processor or blender.
  5. Process until well combined.
  6. (To mix by hand: In a large bowl, whisk together the egg with the orange zest, orange liqueur, and orange juice. Mix in sour cream, sugar, and sifted flour until the mixture is well blended. Break up any lumps of flour with your fingers.) The custard can be made up to three days in advance and refrigerated.
  7. Arranging the Fruit.
  8. For peaches or nectarine: Do not peel.
  9. Cut the fruit into sixths.
  10. Starting at the outside edge of the tart, lay slices on their sides, touching each other, in two concentric circles on the bottom of the baked tart shell.
  11. Arrange the few remaining pieces, skin side up, in the center to fill in the gaps.
  12. For apricots: Do not peel.
  13. Cut the apricots into fourths.
  14. Arrange the slices in their sides, nestled together, in three concentric circles on the bottom of the baked tart shell.
  15. Place 2 or 3 slices in the center to fill in the gaps.
  16. Filling and baking the tart: Place the custard mixture in a heatproof bowl and stir it over gently simmering water until it is just warm to the touch.
  17. Pour approximately 2 cups of sour cream custard mixture into the tart shell.
  18. The tops of the fruit slices will be poking up through the custard.
  19. Place the tart in the oven on the heated baking sheet and bake for 40-45 minutes.
  20. During baking, the custard will set from the outside edge toward the center of the tart.
  21. Watch carefully during the last 8 minutes or so of baking, jiggling the baking sheet occasionally, so that you can remove the tart from the oven as soon as the custard has set.
  22. (Fruit with a high water content may give off a lot of juice when cooked, which will make the center part of the tart appear very loose. Don’t think that it means that the custard hasn’t set; these juices will be absorbed back into the tart as it) Cool completely.
  23. Slip a cardboard round underneath and remove the flan ring.
  24. Serve at room temperature, with Vanilla Sauce flavored with orange liqueur, or Apricot Sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 703.55 Kcal (2946 kJ)
Calories from fat 235.45 Kcal
% Daily Value*
Total Fat 26.16g 40%
Cholesterol 66.04mg 22%
Sodium 153.89mg 6%
Potassium 751.36mg 16%
Total Carbs 88.97g 30%
Sugars 24.28g 97%
Dietary Fiber 7.24g 29%
Protein 26.64g 53%
Vitamin C 22.8mg 38%
Vitamin A 1.5mg 50%
Iron 3.5mg 20%
Calcium 335.4mg 34%
Amount Per 100 g
Calories 386.84 Kcal (1620 kJ)
Calories from fat 129.46 Kcal
% Daily Value*
Total Fat 14.38g 40%
Cholesterol 36.31mg 22%
Sodium 84.62mg 6%
Potassium 413.13mg 16%
Total Carbs 48.92g 30%
Sugars 13.35g 97%
Dietary Fiber 3.98g 29%
Protein 14.65g 53%
Vitamin C 12.5mg 38%
Vitamin A 0.8mg 50%
Iron 1.9mg 20%
Calcium 184.4mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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